Recipe: Tasty Instant pot Red Kuri Squash Soup with roasted fennel

Instant pot Red Kuri Squash Soup with roasted fennel. With its sweet buttery flavor, roasted red kuri squash deserves a place at your table this winter. Since the beautiful red skin also happens to be edible, it's perfect for creating a pop of color at your holiday table. Red-orange kuri squash has a pumpkin shape, but no ridges.

Working in batches, puree the soup in a blender. Earlier today I mentioned my favorite pumpkin: the creamy, chestnut-sweet Red Kuri squash. I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their. You can cook Instant pot Red Kuri Squash Soup with roasted fennel using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Instant pot Red Kuri Squash Soup with roasted fennel

1. You need 4 cups of cubed red kuri squash, peeled.
2. Prepare 1 of medium onion, diced.
3. Prepare 3 cups of water.
4. It's 1 of bay leaf.
5. Prepare 1/4 tsp of marjoram, dry.
6. You need 1 of medium fennel bulb, cored and sliced.
7. Prepare of salt and pepper.
8. You need of evoo.

Just roast the squash and blend it with ginger, curry, and lemongrass to make creamy vegan comfort food. This creamy curried squash soup comes together in two easy steps: roast & blend! Made with coconut milk and plenty of veggies, it's totally vegan. Red kuri squash may look like a pumpkin but it's nutty, pronounced flavor makes it perfect for standing on it's own.

Instant pot Red Kuri Squash Soup with roasted fennel step by step

1. Heat oven to 375..
2. Heat IP on saute. Saute diced onion in EVOO until tender.
3. Press cancel.
4. Add cubed squash, water, bay leaf, marjoram, salt, and pepper..
5. Close the lid and vent to seal. Cook high pressure for 15 minutes..
6. Meanwhile, toss sliced fennel with EVOO and salt & pepper. Place on baking sheet..
7. Roast fennel for 20 min, stirring halfway through..
8. Once Instant Pot finishes, quick pressure release. Remove the bay leaf..
9. Use an immersion blender to blend the soup..
10. Serve, and garnish with roasted fennel..

Like the delicata, you can also eat Swap it out: I know that you might not be able to find the red kuri squash in your area but this recipe works well with acorn squash (another of my favorite. As if I needed to be snowed in to have an excuse to make soup though. The spices and hot sauce balance out the sweetness of the butternut squash and the red lentils make it creamy and comforting. Roasted Hokkaido (Red Kuri) Squash Soup is simply a must make. Now you can make butternut squash soup recipe in just half the time in the IP!